Butter Cookies - Three Cookies in One Dough

"This dough has been made every Christmas in my house. This recipe can be used to make not only cut-out cookies to give your family a rest from the normal sugar cookie recipe, but also has two other variations. One can roll them out and add a dab of jam or a pecan or walnut before baking, or add chopped up walnuts and roll dough in confectioner's sugar to make snow balls. They're all delicious. (Just remember to chill before baking - that's the key.)"
photo by a food.com user photo by a food.com user
Ready In:
2hrs 8mins
6 dozen cookies




  • Mix eggs, butter, and vanilla.
  • Add dry ingredients and stir well.
  • For Cutouts: CHILL WELL.
  • Roll out for cookie cutters.
  • For Jam Centers: Place dough on wax paper.
  • Roll into a tube form with the wax paper surrounding it well.
  • Place in refrigerator and CHILL WELL.
  • When chilled, cut off slices of the tubed dough to make a round cookie.
  • You can press a spot in the center for the jam to be placed, or just put a nut there for another alternative.
  • For Snow Balls: Before chilling, add 1 1/2 cups walnuts.
  • When chilled, make small 1 inch balls out of dough and roll them in Confectioner's sugar.
  • Bake all three types at 400°F for 8-10 minutes.
  • The cookies should brown slightly.

Questions & Replies

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  1. I liked this alot, a perfect texture and taste and so easy to cut out, definately err on the thick side if you are going to decorate them and pay close attention to time in the oven. Do not overcook unless you want crispy cookies, but they still tasted good!
  2. Outstanding recipe. I added chopped pecans and made marvelous butter pecan cookies for a party. I'll use this recipe for holidays and for gift tins.
  3. Awesome recipe, dough was easy to work with and the cookies came out tasting wonderful. I frosted some with icing and others I sprinkled with colored sugar before baking. Everyone loved them!
  4. These were very easy to make and very good. I used a small cookie scoop and rolled half the dough in colored sugar before baking. For the rest of the dough, I pressed a dip in the middle and filled in the centers with Solo brand Raspberry filling before baking. Yum!
  5. I chose not to cut these after I felt the texture, so I made half into butter pecan cookies (thanks, Stella Mae). These were great, but the other half, I made into thumbprints, and they flattened into round cookies, with no dented center left. I think there may be too much leavening agent in them. They taste yummy, but are too puffy for thumbprints or cutouts.



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